CITRUS, RICH, CHOCOLATE
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
We approached this selection with our #3 Balanced Profile, in order to showcase the beans’ diverse rich citrus and chocolate notes, and to add a little body to the cup.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
La Hondurita, El Túnel, La Palma, Chalatenango
The farm & mill where the coffee cherry is grown & processed.
Ismael Recinos Flores
Ismael Flores has been working within El Salvador’s coffee industry for 15 years, and his experience shows both in his farm’s history and this current lot. HIs farm, Finca La Benedión, won the El Salvador Cup of Excellence in 2015. We love this particular lot for its smooth mouthfeel and lingering nutty notes.
Ismael produced about 130 quintales (28.7 pounds) of coffee in the past growing season, which is slightly below his average because coffee rust and poor weather hampered production. He manages about 5 manzanas (12.4 acres).
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- Is the most common method used for coffee
- Generally creates clean flavors
- Produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.